JP2018027085A - 食品のナトリウム除去方法 - Google Patents
食品のナトリウム除去方法 Download PDFInfo
- Publication number
- JP2018027085A JP2018027085A JP2017158011A JP2017158011A JP2018027085A JP 2018027085 A JP2018027085 A JP 2018027085A JP 2017158011 A JP2017158011 A JP 2017158011A JP 2017158011 A JP2017158011 A JP 2017158011A JP 2018027085 A JP2018027085 A JP 2018027085A
- Authority
- JP
- Japan
- Prior art keywords
- cation
- additive component
- food
- removing sodium
- fine particles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
カルシウムイオンが結合されたベントナイト微粒子と醤油を1:1の重量比で混合した。引き続き、これを遠心分離機で3000rpmで5分間回転させて醤油とベントナイト微粒子を分離した。
カルシウムイオンが結合されたベントナイト微粒子と醤油を1:3の重量比で混合した。引き続き、これを遠心分離機で3000rpmで5分間回転させて醤油とベントナイト微粒子を分離した。
図2は初期醤油(Raw)、そして実施例1および2で遠心分離後の醤油(S−1、S−2)に対して測定されたナトリウムとカルシウムの含量を示すグラフであり、図3は初期ベントナイト微粒子(Raw)、そして実施例1および2で遠心分離後のベントナイト微粒子(S−1、S−2)に対して測定されたベントナイト微粒子の層間に存在するナトリウムおよびカルシウムの含量を示すグラフである。
Claims (10)
- 層状鉱物微粒子内に添加成分陽イオンを結合させる段階;
前記添加成分陽イオンが結合された層状鉱物微粒子を液状食品内に浸漬させて前記液状食品内のナトリウムイオンと前記添加成分陽イオンを交換させる段階;および
前記液状食品から前記層状鉱物微粒子を分離する段階を含む、食品のナトリウム除去方法。 - 前記添加成分陽イオンはイオン交換反応を通じて前記層状鉱物微粒子に結合されることを特徴とする、請求項1に記載の食品のナトリウム除去方法。
- 前記液状食品は醤油、塩辛またはキムチを含むことを特徴とする、請求項1に記載の食品のナトリウム除去方法。
- 前記層状鉱物微粒子は膨張性格子構造を有する粘土鉱物で形成されたことを特徴とする、請求項1に記載の食品のナトリウム除去方法。
- 前記層状鉱物微粒子は、ベントナイト(bentonite)、モンモリロナイト(montmorillonite)、バイデライト(beidellite)、ノントロナイト(nontronite)、スメクタイト(smectite)、ヒドロタルサイト(hydrotalcite)およびバーミキュライト(vermiculite)からなるグループから選択された一つの鉱物を含むことを特徴とする、請求項4に記載の食品のナトリウム除去方法。
- 前記層状鉱物は0.01〜100μmの平均大きさを有することを特徴とする、請求項4に記載の食品のナトリウム除去方法。
- 前記添加成分陽イオンは必須栄養素の陽イオンを含むことを特徴とする、請求項1に記載の食品のナトリウム除去方法。
- 前記添加成分陽イオンは必須アミノ酸の陽イオン、必須脂肪酸の陽イオン、水溶酸ビタミン化合物の陽イオンおよび必須ミネラル成分の陽イオンからなるグループから選択された一つ以上を含むことを特徴とする、請求項7に記載の食品のナトリウム除去方法。
- 前記添加成分陽イオンはカリウムイオンまたはマグネシウムイオンを含むことを特徴とする、請求項7に記載の食品のナトリウム除去方法。
- 前記層状鉱物微粒子は網構造に収容された状態で前記液状食品内に浸漬されることを特徴とする、請求項1に記載の食品のナトリウム除去方法。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2016-0104957 | 2016-08-18 | ||
KR1020160104957A KR101705552B1 (ko) | 2016-08-18 | 2016-08-18 | 식품의 나트륨 제거방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2018027085A true JP2018027085A (ja) | 2018-02-22 |
Family
ID=58121388
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2017158011A Pending JP2018027085A (ja) | 2016-08-18 | 2017-08-18 | 食品のナトリウム除去方法 |
Country Status (2)
Country | Link |
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JP (1) | JP2018027085A (ja) |
KR (1) | KR101705552B1 (ja) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6219066A (ja) * | 1985-07-17 | 1987-01-27 | Shigeo Kono | 特殊塩の製造方法 |
JPS62166863A (ja) * | 1986-01-17 | 1987-07-23 | Showa Kogyo Kk | 醤油中の菌体の吸着除去方法 |
JPH0177392U (ja) * | 1987-11-13 | 1989-05-24 | ||
JP2006290756A (ja) * | 2005-04-07 | 2006-10-26 | Nikka Whisky Distilling Co Ltd | 植物抽出物の製造法 |
KR20080012576A (ko) * | 2006-08-04 | 2008-02-12 | 박차영 | 액상음식에 들어 있는 소금의 섭취량을 줄이기 위한 기능성소금제거용 탈염팩의 제조방법 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH104916A (ja) * | 1996-06-24 | 1998-01-13 | Nisshin Kasei Kk | 食品エキスの製造方法及び同方法により得られる食品エキス |
JP3460825B2 (ja) * | 2000-05-25 | 2003-10-27 | 川澄化学工業株式会社 | 液状食品中の成分調整装置 |
KR101380684B1 (ko) * | 2012-07-24 | 2014-04-02 | 위운혁 | 음식물 쓰레기 및 가축분뇨 재활용방법 |
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2016
- 2016-08-18 KR KR1020160104957A patent/KR101705552B1/ko active IP Right Grant
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2017
- 2017-08-18 JP JP2017158011A patent/JP2018027085A/ja active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6219066A (ja) * | 1985-07-17 | 1987-01-27 | Shigeo Kono | 特殊塩の製造方法 |
JPS62166863A (ja) * | 1986-01-17 | 1987-07-23 | Showa Kogyo Kk | 醤油中の菌体の吸着除去方法 |
JPH0177392U (ja) * | 1987-11-13 | 1989-05-24 | ||
JP2006290756A (ja) * | 2005-04-07 | 2006-10-26 | Nikka Whisky Distilling Co Ltd | 植物抽出物の製造法 |
KR20080012576A (ko) * | 2006-08-04 | 2008-02-12 | 박차영 | 액상음식에 들어 있는 소금의 섭취량을 줄이기 위한 기능성소금제거용 탈염팩의 제조방법 |
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KR101705552B1 (ko) | 2017-02-10 |
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